The star of this recipe is the dressing, creamy, spicy and highly addictive. When creating this recipe I actually made the dressing first and and picked the other ingredients for the salad based on what I thought would work well with it (but spoiler alert, I’m pretty sure just about anything would taste good paired with this dressing). This salad is Chicken, Avocado and Rice Noodle salad is a great one to make and keep in the fridge, the everything holds up well and it’s great for easy lunches.
Table of Contents
- Why You Will Love This
- Ingredients You Will Need
- Kitchen Tools You Will Need
- Tips for the Best Chicken, Avocado & Rice Noodle Salad
- How to Make This Chicken, Avocado, and Rice Noodle Salad
- How to Modify
- Dietary Customizations
- Common Questions
- Avocado, Chicken and Rice Noodle Salad with Tahini Chili Crisp Dressing Recipe
Why You Will Love This
- The dressing is incredible! Sweet, spicy, creamy…it’s just so good!
- It’s packed full of protein between the edamame and chicken.
- The textures are divine, giving creaminess, plenty of crunch, and tenderness all in one bite.
- Feel free to customize this one to your liking. There are so many options below.
- This salad is so fresh and satisfying; there is no way you’ll feel like you’re eating a boring salad with this one.
Ingredients You Will Need
- Edamame Beans: A delicious plant-based protein that is also rich in fiber.
- Shredded Chicken: Shred any leftover chicken or cook it fresh and shred from there. I would use chicken breasts, chicken thighs, or, for ease, leftover rotisserie chicken.
- Persian Cucumbers: You can also use English cucumbers. I like to halve them, then cut them into chunks.
- Avocado: Dice it up and add it right at the end if you’re meal prepping this salad.
- Fresh Cilantro: The ultimate fresh green for this salad, but if you don’t care for cilantro, use your favorite fresh herbs.
- Green Onions: A mild, oniony flavor with a delicious crunch.
- Rice Noodles: Honestly, the star of the show for the salad ingredients. See below for other noodle options.
- Black Sesame Seeds: A nutty crunch that is one of my favorite parts. You can also use white sesame seeds.
- Tahini: A mild, creamy seed butter that is the perfect base for the creamy dressing. If you don’t have tahini you could substitute it for cashew or almond butter
- Soy Sauce: A delicious umami added to the dressing. You can also use tamari or coconut aminos.
- Rice Vinegar: A classic Asian vinegar that adds brightness. You can also use white wine vinegar or apple cider vinegar.
- Honey: The sweetness that complements the salty and spicy flavors of the dressing. Swap it for maple syrup if you want!
- Chili Crisp: My favorite part! Use store-bought or homemade Chili Crunch or Chili Oil. You can find this in the condiment aisle or ethnic aisle of your local grocery store.
Kitchen Tools You Will Need
- Large Pot
- Colander
- Cutting Board
- Sharp Knife
- Small Bowl
- Whisk
- Large Bowl
- Tongs or Wooden Spoon
Tips for the Best Chicken, Avocado & Rice Noodle Salad
- The dressing should be slightly more flavorful on its own than you think it needs to be. The noodles and vegetables will mellow it out.
- You want your avocado creamy enough to bite through easily but firm enough that it doesn’t turn into mush when tossed.
How to Make This Chicken, Avocado, and Rice Noodle Salad
- Bring a pot of water to a boil. Add the rice noodles and cook according to directions. Strain and rinse under cold water.
- In a small bowl, whisk together the dressing ingredients. Taste and adjust.
- To a large salad bowl, add the shelled edamame beans, shredded chicken, sliced cucumber, diced avocado, cilantro, scallions, and rice noodles.
- Pour the dressing over the top and add the black sesame seeds. Toss until everything is well coated. Garnish with sesame seeds and chili crisp.
How to Modify
- Add some crunchy almonds, sunflower seeds, or crunchy wonton strips.
- Want more veggies? Try matchstick carrots, shredded red cabbage, green cabbage, or bell pepper.
- Add some sweet mandarin oranges or dried cranberries. Add a splash of orange juice from the can for added sweetness.
- Enjoy this on a bed of greens like romaine lettuce or iceberg lettuce for more nutrition and crunch.
Dietary Customizations
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce
- Vegan: Swap the honey for maple syrup or agave nectar, and omit the chicken or swap it for tofu
Common Questions
Yes! You can meal prep the chicken and noodles and store them away, and then, to maintain crisp veggies, keep them separate too. Store the dressing in a separate container and mix together right before serving. For the freshest results, add the avocado just before serving.
Yes. Thaw the edamame according to the package directions, then drain them well before adding it to the salad.
For the best texture and freshness, store it in an airtight container and enjoy it within 1-2 days. If it dries out at all, add a drizzle of sesame oil to loosen everything up.
More Pasta and Noodle Salad Recipes You’ll Love
- Greek Roasted Vegetable Pasta Salad
- Pesto Tortellini Pasta Salad
- Asian Noodle Salad with Peanut Dressing
- Burrata and Roasted Red Pepper Pasta Salad
- Tuna Macaroni Salad
If you make this Avocado, Chicken, and Rice Noodle Salad, let me know in the comments section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Avocado, Chicken and Rice Noodle Salad with Tahini Chili Crisp Dressing
Ingredients
- 1 cup shelled edamame beans
- 2 cups shredded chicken
- 3 Persian cucumbers halved and then cut into ½ inch thick chunks
- 1 avocado diced
- 1 cup chopped cilantro
- ⅓ cup chopped scallions
- 4 oz rice noodles
- 2 tbsp black sesame seeds
Dressing
- ⅓ cup tahini
- ¼ cup soy sauce or coconut aminos/tamari
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp chili crisp + more for garnish
Instructions
- Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions. Once cooked drain and rinse under cold water.
- To a small bowl whisk together the dressing ingredients. Taste and adjust the seasoning as desired.
- To a large salad bowl add the shelled edamame beans, shredded chicken, sliced cucumber, diced avocado, cilantro, scallions and rice noodles. Pour the dressing overtop and add the black sesame seeds. Toss until everything is well coated. Serve garnished with additional sesame seeds and chili crisp drizzled overtop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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